TIA’s Hands-On Tortilla Production Class!
June 27-28-29 th
2023
Orlando, Florida USA
Rosen Plaza Hotel – 9700 International
Drive – Orlando FL 32819 – Tel +1.407.996.9111
Special TIA Rate $159 /
Night
Give
your business the competitive advantage that comes from having your staff really
understand
all the important aspects of tortilla making (both flour and corn)
Taught by top experts
in our industry, this 3-day “Hands-On”
production class will give you
the opportunity to:
* Actually
mix your own dough trying many different formulations, then
* Bake your own
tortillas in a commercial-grade oven, and
* See the finished results
of the different formulations.
You’ll
also learn the science behind why & how tortillas turn out the different ways
they do, properties of different flour types and additives, and learn how to trouble-shoot
your own finished products !
REGISTER: 
Download paper Registration Form HERE HOTEL booking click HERE
Online Registration click HERE (special TIA rate only $159 a Night)
Receive a Certificate of Completion!
Course Syllabus & AGENDA
Download Syllabus Copy HERE
Hands-On Tortilla Production Course
Dr
Kirk O’Donnell, Lead Instructor - Bill Zimmerman, Co-Instructor
Day
one - Tuesday, June 27
8:00 to 8:30
Orientation and course objectives
8:30 to 9:15
Defining tortilla quality:
· What
makes a good product
· How
do we measure and describe product defects?
9:15 to 10:15
Flour tortilla formulation:
· Common
ranges of ingredients
· How
to create and modify a formulation
10:15 to 10:30 Break
10:30 to 11:30
Wheat Milling and Flour:
· How
flour is produced
· Why
flour quality changes
· How
to measure and adjust for quality variations to
produce consistent quality of dough and
finishing product.
11:30 to Noon
Preparations for hands-on activities
· Assign
teams and responsibilities
· Orientation
to kitchen
Noon to 1:00 Lunch break
1:00 to 5:00 Hands-on production of flour tortillas-
Ingredient variations on
Hot-pressed
tortillas
5:00 to 5:30 Post-lab comments and questions
5:30 PM Cocktail Reception
Day
two - Wednesday, June 28
8:00 to 9:15 Application of Enzymes, Emulsifiers, and
Gums in flour tortillas
· Definition
and sources
· Benefits
of using
· Labeling
concerns
· Observe
demonstrations
9:15 to 10:15 Chemical leavening:
· Understand
the “magic” of baking powder
· Understand
options when using baking powders
· Observe
demonstrations
10:15 to 10:30 Break
10:30 to Noon Score class:
· Teams
present products made yesterday
· Understand
causes and effects of variations
· How
might changes in formulation and process improve?
Noon to 1:00 Lunch break
1:00 to 2:15 Control of the mixing process
· Objectives
of mixing
· How
to manage the process when flour changes
· How
to control water temperature and dough temperature
· How
to choose the right mixer for the job
2:15 to 2:30 Break
2:30 to 4:00
Traditional process of corn
tortilla production
· Selection
of corn
· Corn
cooking, steeping, washing, and grinding
4:00 to 5:00
Use of pre-cooked corn flour (masa flour)
· How
it is made
· Available
options
· Advantages
and disadvantages
5:00 to 5:30
Questions and answers
5:30 PM
Adjourn
Day three - Thursday, June 29
8:00 to 9:00
Hands-on corn cooking
· Participate
in formulating and doing a corn cook
· Observe
demonstrations of differences in cooking temperature, steeping
time, and formulation
9:00 to 10:00 Hands-on production of corn tortillas
· Wash,
drain, and grind
· Divide and form
· Bake
and observe
10:00 to 10:15 Break
10:15 to 10:30 Post-lab comments
10:30 to Noon Observe and discuss variations of
controlled lab tests
· Ingredient
variations
· Process
variations
· Impact
on shelf life
Noon to 1:00 Lunch break
1:00 to 2:30 Flour Tortilla Production after mixing
· Hot-press,
die cut, and hand stretch options
· Equipment
available
· Controlling
the process
2:30 to 2:45 Break
2:45 to 4:00 Flour tortilla troubleshooting
4:00 to 5:00 Corn tortilla troubleshooting
5:00 to 5:30 Questions and Answers
5:30 PM Awarding of Certificates / End of
program
